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Hello, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Instant Pot, shredded beef enchiladas is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Instant Pot, shredded beef enchiladas is something that I have loved my whole life. They’re fine and they look fantastic.
These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. These Pressure Cooker Shredded Beef Enchiladas are one of my most popular recipes on the site. It's easy to see why—they're easy to make, and you can customize the spices and heat level to your.
To get started with this recipe, we have to prepare a few ingredients. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook it.
What needs to be prepared of Instant Pot, shredded beef enchiladas:
- Prepare 3 lbs beef chuck roast, cut into 6 pieces
- Make ready 2 Tbls Extra virgin Olive oil
- Get Cumin
- Get Chili powder
- Take 2 cloves minced garlic
- Make ready 1 1/2 cups beef broth
- Make ready leaf Bay
- Make ready 10 corn tortillas
- Make ready 28 oz can red enchilada sauce
- Take 2.25 oz can sliced olives
- Make ready 8 oz shredded Mexican cheese
- Get 1/2 white onion, diced
- Make ready avocado and sour cream for topping
The best Enchiladas recipe I have ever tried! Quick and easy instant pot shredded beef recipe with simple ingredients- Soft, tender meat that melts in your mouth. Then, follow the basic steps of putting together a burrito, enchilada or quesadilla. Use Mexican toppings like guacamole, jalapenos, shredded Mexican cheese blend and enjoy.
Step by step To Make Instant Pot, shredded beef enchiladas:
- Select sauté on the Instant pot. Add Olive oil.
- Brown beef on all sides, add garlic to brown with the beef.
- Add cumin and chili powder to taste.
- Press cancel.
- Add beef broth and bay leaf.
- Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
- Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
- Preheat oven to 350°
- Sauté diced onion until tender.
- Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
- Unwrap towel and allow tortillas to cool until you are able to handle them.
- Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
- Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
- Pour remaining sauce on top of the assembled pan of enchiladas.
- Top with cheese and olives.
- Cover with tin foil and bake for 40 minutes.
- Remove tinfoil and bake for an additional 10 minutes.
- Serve with sourcream, avocados, guacamole, refried beans….etc!
Instant Pot Shredded Beef with peppers and onions is one of the best Mexican pressure cooker dinner recipes! Transform your chuck roast into this delicious meal. Then use any leftovers to make beef enchiladas. Shredded Beef Enchiladas have remained one of my favorite foods over a decade after leaving college (sob), so I decided to Seasoned chuck roast is slow-cooked in a crock pot then shredded and rolled in corn tortillas with cheese, smothered in enchilada sauce, and then topped with more. This recipe delivers a spiced, tender shredded beef from the Instant Pot in less than an hour.
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